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Text excerpt from page 23 (click to view)
Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray or dish to allow for maximum circulation.
Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
The material and finish of the baking tray and dishes used will affect the degree of base browning. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning.
Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position.
For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven.
Do not place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur.